Italian Wedding Soup

Using a potato masher, mash together the bread and milk in a large bowl until smooth. Add the remaining meatball ingredients, except for the beef, pork and olive oil, and mash to combine. Add the meat and knead by hand until well combined. Form into meatballs (should yield about 55 small or 30 larger meatballs) and arrange on a rimmed baking sheet. Cover with plastic wrap and refrigerate until firm, at least 30 minutes. Heat the olive oil in a large saucepan and sauté the meatballs in batches until lightly browned but not cooked through. Remove with a slotted spoon and set aside. Heat 1 tablespoons of olive oil in a Dutch oven or large stockpot over medium-high. Sauté the garlic and red pepper until fragrant, about 30 seconds. Add the broth and bring to a boil. Stir in the kale and simmer until softened, about 10 to 15 minutes. Stir in the meatballs and orzo, reduce heat to medium and simmer until the meatballs are cooked through and the orzo is tender, about 15 minutes. Stir in the parsley and season with salt and pepper. Ladle into bowls, top with cheese and serve immediately.